Description
Taco Stuffed Shells combine the comfort of cheesy pasta shells with flavorful seasoned ground beef, diced tomatoes, and zesty salsa. This baked casserole-style dish is perfect for taco lovers looking for a hearty, family-friendly meal that blends Italian and Mexican flavors in a creative way.
Ingredients
Scale
Pasta:
- 18-20 jumbo pasta shells (boil extra in case some break)
Meat Mixture:
- 1 lb. ground beef
- 3 cloves garlic (minced)
- ¼ cup beef broth (can sub chicken broth or water)
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies (undrained)
Cheese Mixture:
- 1 cup Ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese (shredded and divided)
- 1 ½ cups Monterey Jack cheese (shredded and divided)
Seasoning:
- ½ tsp Salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
Toppings & Garnish:
- 16 oz. salsa
- Favorite taco toppings (e.g., sour cream, chopped cilantro, sliced jalapeños, diced onions, avocado slices – optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking once the shells are stuffed.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for about 1 minute less than al dente to prevent overcooking during baking. Drain and rinse under cold water until cool to stop the cooking process, then set aside carefully.
- Prepare Ground Beef Mixture: In a skillet over medium-high heat, cook and crumble the ground beef until softened and nearly cooked through (around 7 minutes). Add the minced garlic and cook for another 1-2 minutes until fully cooked. Drain excess grease to keep the mixture from being too oily.
- Add Liquids and Seasoning: Reduce heat to medium, then stir in beef broth, undrained diced tomatoes with green chilies, and taco seasoning. Cook until the mixture thickens slightly, then remove from heat and let it cool a bit.
- Combine Cheese and Meat: In a large bowl, mix the ricotta cheese, sour cream, half of the shredded cheddar, half of the shredded Monterey Jack, salt, pepper, and dried oregano. Fold in the cooled meat mixture until fully incorporated.
- Assemble Dish: Spread half of the salsa evenly on the bottom of a 9 x 13-inch casserole dish or a large 12-inch oven-safe skillet. Spoon the cheese and meat mixture into each cooked pasta shell and arrange the stuffed shells in the dish on top of the salsa layer.
- Add Toppings and Bake: Pour the remaining salsa over the shells, sprinkle the remaining cheddar and Monterey Jack cheeses on top, then cover the dish with foil. Bake for 20 minutes, then remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven, top with favorite taco toppings such as sour cream, sliced jalapeños, chopped cilantro, or avocado, and serve warm.
Notes
- Ensure you do not overcook the pasta shells before stuffing to maintain their shape and texture during baking.
- Feel free to substitute ground turkey or chicken for a leaner filling.
- Adjust the spice level by choosing mild or hot salsa and adjusting taco seasoning accordingly.
- Leftovers can be refrigerated and reheated; they often taste even better the next day.
- Optional taco toppings like chopped onions, cilantro, jalapeños, avocado slices, or sour cream add freshness and extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 546 kcal
- Sugar: 6 g
- Sodium: 1556 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 127 mg
